Kitchen manager – Arabic Cuisine

RTC-1 Employment Services; Sharjah; On-site; AED 91,000 - 109,000; Full time

Job summary

RTC-1 Employment Services is seeking a Kitchen Manager for a Levantine restaurant in Sharjah, UAE. You will lead a 16–18 person kitchen team, oversee daily operations, and ensure authentic Levantine flavors and presentation standards.

The role requires 5+ years kitchen experience with at least 2 years in leadership, strong HACCP knowledge, and proven ability to optimize food cost, inventory, and wastage while maintaining safety and quality in a fast-paced environment.

Qualifications

• Minimum 5 years of professional kitchen experience with leadership roles.
• Strong expertise in authentic Levantine, Palestinian, Lebanese, or Middle Eastern cuisine.
• Experience managing kitchen teams of 15–20, with cost and inventory control.
• Solid understanding of HACCP, food safety and kitchen SOPs.

Responsibilities

• Oversee daily kitchen operations, ensuring authentic Levantine flavors and presentation standards.
• Lead, supervise, train, and schedule a kitchen team of 16–18 employees.
• Manage kitchen inventory, procurement coordination, food costing, and wastage reduction.
• Ensure HACCP and health and safety standards are met during service.

Skills

Leadership

Team management

Food quality assurance

HACCP knowledge

Job description

Position Title: Kitchen manager – Arabic CuisineEmployment Type: Full TimeSalary AED: up to 9,000 inclusive depending on experience and qualifications plus tipsJob Location: Sharjah, UAEAbout the Client: A Levantine restaurant in Dubai, highly recognized by the Michelin Guide offering high-quality food at good value

Job Description

• Oversee daily kitchen operations, ensuring consistent food quality, authentic Levantine flavors, presentation standards, and efficient preparation during peak service periods.
• Lead, supervise, train, and schedule a kitchen team of 16–18 employees, maintaining productivity, teamwork, discipline, and adherence to restaurant SOPs.
• Manage kitchen inventory, procurement coordination, food costing, portion control, wastage reduction, and stock rotation to maintain operational efficiency and profitability.
• Ensure strict compliance with HACCP, food hygiene, health and safety standards while coordinating with restaurant management to achieve smooth kitchen operations and timely food service.

Qualifications

• Minimum 5 years of professional kitchen experience, including at least 2 years in a leadership role such as Kitchen Manager, Head Chef, or Sous Chef.
• Strong expertise in authentic Levantine, Palestinian, Lebanese, or Middle Eastern cuisine, including traditional cooking techniques, recipes, and presentation.
• Proven ability to manage kitchen teams of 15–20 employees, with strong knowledge of food costing, inventory control, portion management, supplier coordination, scheduling, and wastage reduction.
• Thorough understanding of HACCP, food safety, hygiene standards, and kitchen SOPs, with hands‑on leadership skills and the ability to maintain food quality and consistency in a fast‑paced environment.